Outlines

Food safety management

Candidates should understand the importance of HACCP based food safety management procedures,

appreciate the need for food businesses to take a proactive approach to analyzing potential food hazards and can:

• Define the term hazard as it relates to food.
• Describe the nature and variety of food hazards and the implications of failing to control them.
• State the benefits of an organized food hazard identification and control system.
• State the legal requirements for a food safety management procedure based on the Codex principles of HACCP.

 

Preliminary procedures

• Candidates should understand the preliminary processes for HACCP-based procedures and be able to:
• Describe the policies, standards and prerequisites for HACCP.
• Explain the requirements and skills of a HACCP team.
• Describe the product including its intended use, at-risk consumer groups and the scope of potential hazards.
• Produce a suitable process flow diagram.
• Explain the importance of on-site confirmation of the process flow diagram.

 

The development of HACCP-based procedures

• Candidates should understand how to develop a HACCP-based procedure and be able to:
• Detail the techniques involved in planning, analyzing and documenting a HACCP plan.
• Identify relevant food hazards, their significance and location within the process, and justifiable control measures.
• Identify points where control is critical and define and differentiate between control points and critical control points.
• Establish critical limits and tolerances/targets for each critical control point.
• Identify methods of implementing and communicating the HACCP system in the workplace.

 

Monitoring HACCP procedures

• Candidates should understand how critical control points can be monitored and the actions that must be carried out if critical limits are not met and be able to:
• Determine suitable control measures and monitoring procedures.
• Establish essential monitoring procedures at each critical control point.
• Determine the nature of, and limits for any corrective action.

 

Evaluating HACCP procedures

• Candidates should understand the need for accurate documentation and record keeping and be able to:
• Devise suitable and appropriate documentation.
• Establish procedures for verification to confirm that the HACCP system is working effectively.
• Identify the need for review and state the circumstances under which review should be carried out.

Who Should Attend

• Owners and managers of food businesses
• Team leaders and supervisors
• Trainers

Duration

5 Days